We were asked if we could sell our winning "Jamalade" at a very popular farm shop on the Fife coast. Ardross farm shop has a great range of their own and local fruit and veg. together with a comprehensive range of Scottish beers, wines (yes!) and spirits, artisan breads, meats, cheeses and so much more. So we recently went to deliver our first batch of jamalade. Take a look at the farm shop's website http://www.ardrossfarm.co.uk/

Having stocked up on wines, beer, cheeses and vegetables, we thought we'd go on one of our favourite walks round the coast nearby. Bertie dog was, by then, feeling restless and needed the exercise.The walk goes over Kincraig point, near Elie, along part of the Fife coastal path.An alternative route, at the foot of the cliffs between the high and low water marks (we can check the tides!), is the more adventurous "Chain Walk".

The Chain Walk is a small "Via Ferrata" with eight climbs and traverses where chains and footholds carved into the volcanic rocks are used to scramble round the bay. It brings out the adventurous spirit and only needs a moderate level of fitness, agility, head for heights and outdoor footwear (not really suitable for dogs, though, unless carried!).Full details of the walk are on the following website: http://jamescarron.wordpress.com/features/elie-chainwalk-step-by-step-guide/

There are eight sections of stainless steel chain chain, both vertical and horizontal and the views are extensive.

Some of the rock formations have been carved by wind, rain and sea, to look like Easter Island statues

Looking along one of the horizontal chains towards Bass rock and the Lothian Hills south of the Forth

As well as the softer eroded rocks, there are columns of polygonal basalt that rival those on Staffa, Kilt rock on Skye and the Giant's causeway.

As he couldn't negotiate the Chain Walk, Bertie and Helen both took the path over the clifftops with its views of the bay and remains of the large naval guns and coastal defences of the 2nd WW.

As well as interesting geology, birdlife and historic coastal defences, the walk has interesting flora as the raised beaches and shell sand allow cowslips and bluebells to thrive.

All in all a walk that has everything yet can easily be completed within a morning to be followed by a trip to Ardross Farm Shop and then a nice lunch and tour of the St. Andrews Farmhouse Cheese Company (try their Red Anster cheese). http://www.standrewscheese.co.uk/

]]>Sat, 11 May 2013 11:01:10 GMThttp://www.dalqueichbandb.co.uk/blog/moniques-jamWe often exchange recipes with guests and Monique, from Holland, shared her recipe for mango and ginger jam. Mangoes were recently on a special offer in our local shop so we tried it. Delicious!Monique very kindly said we could share the recipe so here it is:

Monique’s Mango and ginger jam 4 ripe mangoes (weight of flesh was 1.25kg) 8 balls stem ginger in syrup (approx. weight 140g) Ginger syrup from jar Grated zest and juice of two lemons 500 ml water (0.5 L) 1 250 ml bottle liquid pectin (“Certo”), or use jam sugar instead. 1.25 kg granulated sugar Peel and cut up the mangoes, weigh the flesh (use about the same weight of sugar). Cut up the ginger into small pieces and add to the mango. Add the water and boil for about 5 minutes. Add the sugar and bring to the boil, boil until temperature reaches 103 C. Add the Pectin, bring back to the boil and boil to setting point (about 104 C). Test for set every 2 minutes. Pot into sterilised jars and lids. We got 9 x 250g jars.

She took away our recipe for brandy pudding (like a light sticky toffee pudding), and tried it back home where it has been very popular.

I'm afraid that the blog has been neglected lately; while we redecorate and re-furnish guest rooms and generally try to maintain the old place! Not that there isn't a lot to talk about.

There's the witches maze and new monument at Tullibole dedicated to their trials and their untimely cruel fate, the rare raised peat moss at nearby Portmoak and nearby Lochore Meadows all deserve mentions- it will be done!

Wanting a change from painting and decorating, we went to have a look at this magnificent steam train on its return from Aberdeen to Edinburgh via Leuchars and Kirkcaldy in Fife. We found a good viewing spot, just a few minutes drive away, near Falkland (another future blog topic, with its Royal Palace and walks!), Built in Doncaster in 1937 the LNER Class A4 Gresley locomotive is one of six and is currently operational throughout Britain. A magnificent sight with beautifully restored carriages. Based at Haymarket engine shed in Edinburgh, then in Aberdeen, she hauled the last booked steam train from Kings Cross in London to Edinburgh. Withdrawn from service in 1966, she was purchased by a local enthusiast she was based at the Lochty private railway in Fife (now closed). Now refurbished and re-boilered (14 boilers to date!) she re-entered service in mid 2012. Magnificent!

There is a lot of local railway history and many remnants of disused lines. Kinross was a thriving railway junction. With the main line from Edinburgh to Perth passing through South to North on up through Glenfarg across the River Earn to Perth. Some of the original route is now followed by the M90.From West to East the beautifully scenic 21km (13 mile) Devon Valley Railway, connected Alloa with Kinross.

Devon Valley Railway, bridge remains over the River Devon

Fully opened in 1871 (after a long, and troubled, construction) the line ran from Alloa to Kinross via Tillicoultry, Dollar, Rumbling Bridge (see my blog for 26th April 2012) Crook of Devon, and Balado. Remains are still substantial and part of the trackbed is now a path between Dollar and Alloa (pleasant, easy walking). Other, shorter, sections of trackbed are also path near Balado- just 2 km away.

Closed in 1964 the photos show cuttings and bridges near Arndean, Powmill; where there is also a spectacular viaduct (overgrown and difficult to access).

The quality of stone and ironwork was high, the illustration shows the cast iron work on a small farm bridge at Arndean

From Kinross a branch line went East from Mawcarse to Strathmiglo and then on to Ladybank in Fife. In February 1947, four locomotives pushing a snowplough were derailed as they battled through huge snowdrifts. There was another derailment near Mawcarse in 1949 (photo) ,killing the driver, the report is still available: http://www.railwaysarchive.co.uk/documents/MoT_Strathmiglo1949.pdf

Industrial railways were also common in the area. The "pug" on the right is now in Lochore Meadows and was one of many used for coal and general haulage in the many coal mines of Fife. It now sits in the restored Meadows, where the sounds of heavy industry have been replaced by birdsong and children playing.

For more on Scottish railways, steam enthusiasts might like to take a trip on the Bo'ness and Kinneil Steam Railway and visit their museum, just a few miles from here on the other side of the Forth. http://www.srps.org.uk/railway/

We were so thrilled to win the B&B and Hotel competition in the eighth annual World’s Original Marmalade Awards with our Seville orange, apricot and amaretto marmalade. Our marmalade with home-made rhubarb liqueur was also a hit winning a silver medal. In the Homemade Competition we got another five silver medals and two bronze. Helen received the B&B and Hotel prize from Eric Potts Fraunfelter , a Patron and Past Master of the Fruiterers Livery Company for the marmalade, which scored very high marks for its appearance, colour, consistency, aroma and flavour. We make both marmalades and jams to serve to guests visiting from all over the world.

The Winner - Seville Orange Apricot and Amaretto

At the awards Helen said: “We were so thrilled to win this International Competition, especially as marmalade originated in Scotland. Our guests love our marmalades and most end up taking some home with them. We enjoy cooking and especially experimenting with different flavours; the apricot and amaretto has been very popular and goes really well with croissants. Guests often leave Dalqueich with copies of our recipes and we love to hear how they work for them.” Our favourites are those with fine spirits or our own homemade liqueurs that complement the strong Seville orange flavour. Our daughters describe the winning apricot and amaretto as “jamalade” with the sweetness and fruit character of the apricot and amaretto enhancing the characteristic bitterness of Seville oranges.

Paddington, Helen and Bob

The World’s Original Marmalade Awards & Festival boasts the sponsorship backing of some of the most famous names in marmalade – Paddington, Mackays, Thursday Cottage, JamJarShop.com and Fortnum and Mason. The event’s 2013 beneficiaries are Hospice at Home and Action Medical Research. The Marmalade Festivals have already raised well over £90,000 for Hospice work. The photo shows Paddington looking at the Prize and Gold medal certificates with us. As well as Paddington (the bear from darkest Peru!), Peruvian Pan Pipers and Llamas visited!

Over 3,000 jars of marmalade from as far afield as Australia and the Philippines were sent by artisan and home-made makers to the organisers of the quirkily British awards, held at Dalemain Mansion in the Lake District, for judging by a prestigious panel of marmalade experts. Awards and Festival organiser Jane Hasell-McCosh said:” It’s wonderful that a growing number of people, particularly small artisan producers, are making their own marmalade, preserving one of our great British traditions.”

Paddington, Pan_Pipers and Llamas, all the way from Peru, visited the Festival

It’s January again, so as well as a bit of snow, the very short Seville orange season has begun (it lasts from early January until February). So we have been making marmalade again – it doesn’t seem a year since the last time and we hope to again enter jars in the Dalemain Marmalade Festival in the Lake District. We did well last year but have some new ideas that could be winners. Just for fun, as the ‘photo shows, we assembled some of the kit in the herb garden. Nothing quite so cosy as a warm kitchen, full of orange aromas, when it’s cold and snowy outside. Oranges wouldn’t seem appropriate in the snow but this part of Scotland has a very long association with marmalade. Mary Queen of Scots, imprisoned in Loch Leven Castle, just 5 km (3 miles) away has been said to have helped with the origin of the word “marmalade” when seasick travelling from France in 1561. The word being derived from “Marie est malade” (Mary’s illness). At the time the medicinal properties of oranges were well regarded. It is, however, more likely that the word has come from the Portuguese for quince which is marmelo, marmelada is a preserve made from quinces, quince cheese. Marmelo in turn derives from Latin melimelum, "honey apple", which in turn comes from the earlier Greek. The extension of "marmalade" in the English language to refer to citrus fruits was made in the 17th century, when oranges first began to be plentiful enough in England for their use to become more common.It is said that in the 18th century a Spanish ship took refuge from a raging storm in the sheltered harbour of Dundee, about 60 km (35 miles) from Dalqueich. Its cargo included Seville oranges which were purchased on speculation by a Dundee grocer called James Keiller. Realising that they were just too bitter to eat, his wife, Janet Keiller saw their potential. She boiled them with sugar and the resulting product was the delicious preserve now known as Dundee Orange Marmalade. No matter what the origins, we enjoy making it and our guests enjoy eating it! Dalqueich marmalades travel the world and guests taking a number of jars often find the luggage scales we have useful as excess baggage charges are now so high. This year we made:Brandy pudding marmalade, 10 year old malt whisky marmalade, Rhubarb liqueur marmalade, orange and cranberry marmalade, orange apricot and amaretto, Star anise and Sambuca marmalade, lime and Sambuca marmalade and Toddy marmalade (orange, lemon, malt whisky, cloves and spices)

We make no claims for their use against sea-sickness but they are nevertheless enjoyed by many.

On a beautiful autumn day what could be nicer than taking the boat to Loch Leven Castle, having a leisurely picnic and looking at the castle and island. Only five minutes drive from Dalqueich, you get the boat at the Pier; with its bistro and shop. It was some time since we had taken the trip and knew that facilities on the island had been improved and that picnic benches and toilets are now available.

About to leave for a day's fishing on Loch Leven

There is a small harbour at the Kinross Pier where fishermen set off for a day on the loch. "Willie the Ghillie's" blog gives full details of the season, cost and a host of other information, a link to the website follows: http://lochlevenfisheries.wordpress.com/. Loch Leven has been famous for its brown trout for many years and this is commemerated with a plaque and image on one of the benches along the Loch Leven Heritage Trail.

The carving around the bench's inset copper plaque says, in old Scots "Around the world soom leven troot, fur crafty travellers humphed them out." The verse, to us, has two interpretations, either the fisherman have taken the trout all around the world (which they did), or visiting migratory birds (like osprey) have done the same thing (but after eating them). There are plaques on many of the benches around the trail, each telling a bit about the history,geology and landscape of the area.They are also some impressive rock carved features at the Pier, Burleigh Sands and Findatie.

The Willie Douglas-one of the boats for the island

Historic-Scotland have three small boats that run to and fro across to the island (the crossing takes about ten minutes) - ours was named "Willie Douglas", after the boatman who helped Mary Queen of Scot's to escape from the castle, never to return, in 1568. Although the most well known of the castles' visitors, Mary wasn't the only eminent visitor as Robert the Bruce visited before the battle of Bannockburn (where the English army of Edward II was defeated), as did King David II, and much later (in 1563) John Knox, who argued about Catholic persecution with a then visiting Queen Mary.

The inner courtyard and tower of the castle

Mary, Queen of Scots was later imprisoned in the castle in June 1567, and just two days after suffering a miscarriage, on July 24th 1567 she was forced to abdicate in favour of her infant son James.Now the castle and island are peaceful with just the sounds of birds and the panoramic views. Historic Scotland run boats through the summer and have a small shop full of modern memorabilia, books, and guides on Loch Leven Castle as well as Mary, Queen of Scots.Their website is:http://www.historic-scotland.gov.uk/propertyresults/propertyoverview.htm?PropID=PL_202

View to West Lomond and Bishop hill from the castle

Mary is forced to sign the abdication document.

We had a great time, having a picnic, tour and exploring both the castle and island easily in half a day.

It's not been a great year for wild berries and fruits, but just near us are some lovely old Mountain Ash trees (Rowans) that were laden with crimson berries. Never ones to turn away a free offer we knew that Rowan jelly makes a very good accompaniment to game, particularly venison, which we can usually get. The Rowan is closely associated with tradition and legends - especially folk lore on witches, where rowan crosses were worn to fend off witches and to break the spell on bewitched milk allowing it to churn to butter! Witches and warlocks were meant to have been common in the area, and sadly many innocent people were accused and put to death, But more on witches in the Halloween blog!

Berries, lemons and thyme-all that is now needed is the sugar.

Berries having been picked, with the aid of a shepherd's crook to get to the higher branches, we assembled the ingredients in the herb garden. We made a Highland Rowan and Thyme Jelly - its tart but nice and good with oatcakes and cheese - if there's no venison handy! We think it will also go very well with the meats and cheeses we serve with a continental breakfast.

Rowan and thyme jelly

Rosehips, Rhubarb liqueur and the finished jelly

We also saw that there were a lot of good rosehips along some of the hedges, so we thought we'd make some Rosehip jelly. Having already made some rhubarb liqueur earlier in the year, we thought it would be a good complement to the rosehips. The liqueur is excellent with sparkling white wine, sort of a rhubarb version of "Kir Royale." Served at our daughters' wedding we then got a number of repeat orders from friends and relations.We think the rosehip and rhubarb jelly is a real winner - lovely flavour with the rhubarb giving body to the more subtle rosehip, and with a hint of vanilla. Delicious!Finally, as we had some hips left over, we made a spiced hedgerow jelly with a mix of hawthorn berries (really laborious to gather), rosehips, and some wild blackberries - spiced with cinnamon and cloves. Again a good flavour but you don't get that much from 1,500 kg berries (about 8 x 250 g jars).The storecupboard is getting fuller, and we look forward to making marmalades in January (see last March's blog) !

As it was my birthday we decided to play truant and go to one of our favourite local sites- the Bonnet Stone ("Bannet Stane" in auld Scots). It's just eight minutes from Dalqueich at OS grid reference NO 190 071, and the very easy walk from Gateside rewards you with panoramic views of the rolling countryside. A triangular old red sandstone slab of many tonnes perched on a narrow pillar of rock - hence the name. About 350 million years ago, when Scotland was near the equator, the area was a shallow inland sea, the sands later formed the sandstones we see today and when they contained a lot of shells this formed harder stone which is more resistant to erosion. The top of the Bannet Stane is this harder calciferous sandstone. It has been variously described as a "Sun worshippers altar" a "Pictish King's tombstone" and a "Druidic Temple". Sadly, and less romantically, it is none of these, but the result of wind, water and ice erosion over many years. Just one of a number of interesting rocks formations in the Lomond Hills

The Maiden's Bore

There are other legends about the rock formation. Bertie and I are standing above the hole known as the "Maidens Bore". Legend had it that only maidens were able to crawl through the bore! It must have been much smaller then, as Bertie and I had no trouble at all getting through it.

Entrance to The Maidens Bower

There are at least two legends regarding the man-made cave known as the Maiden's Bower: 1) In a time of plague a beautiful girl fled from the scene of infection and took to living in the grotto. Alas, her lover visited, bringing the plague and she died in her solitary cell. 2) A local girl loved the son of a rival family, and the rocks were their meeting place. One evening, as he drew near she saw him ambushed and slain by her father's men. She refused to come home and lived a hermit's life in the cave. She became known locally as a saint and people came to her with their sorrows. It is said she is buried under the "Stane" and that if you are pure in heart any wish that you make in the cave will be granted within the year.The cave is now often inhabited by sheep and we have never seen a ghostly maiden.

View of the whole formation

Heading back towards Gateside along a track, flanked by wild flowers, we agreed that it is a great place for a picnic

Bertie on the wall - he's always ready to strike a pose!

Later that day we visited the Bistro, at Loch Leven Pier in Kinross, as they were holding an excellent beer festival and a well-earned pint or two was very welcome, as we swapped tales of fair maidens and the more likely origins of the Maiden's Bower. ( probably a convenient shelter for shepherds and sheep, or maybe an exploratory construction to eveluate the geology).

The fishing villages of the Fife coast are scenic and beautiful and the coastal path is a delight. However in the 18th century the coastline to the North east of St Monans would have looked, and smelt, very different. The photograph illustrates a restored windpump that was used to transfer sea water to salt-pans for boiling away the water to produce sea salt (to visit the windmill, members of the public can borrow keys (small deposit) from the local Spar or Post Office in St Monans). In 1790 the Minister of St Monans described the works: "One of the neatest and best contrived salt works upon the coast." There were nine salt-pans in total, built between 1772 and 1774, housed in small buildings-the traces of which can still be seen. Salt-pans evaporated the sea water using the cheapest low grade coal available, known as "panwood" which was unsaleable for other uses. The cost of transport to the pans was also very low as the colliery was on the site of the present Coal Farm, just a few hundred metres away. A waggon way - which used horse drawn waggons, was used to convey the coal to the salt pans, and to take the salt to Pittenweem harbour for export.

The waggonway linked the salt-pans to the principal coal workings and then ran inland and behind Pittenweem to the harbour, taking the most level route possible.The salt-pans were abandoned by 1823 due to the lifting of duty on imported salt making the high quality rock salt from Chesire more competitive.

The rock channel cut to supply a tidal holding pool can be clearly seen in the photo. From the holding pool the windpump would have supplied another holding tank above the salt-pans. The artists impression below gives an indication of the layout

The nine salt pan houses, rock cut channel, waggonway and windmill can clearly be seen in the drawing by Ken Smith.The smoke and smell from burning the poor quality coal must have have made the atmosphere dreadful and working conditions in the salt pan buildings appalling by modern standards.

Now the industry has vanished with just the few traces and windmill on a delightful coastline.The pans were excavated in the 1980's, sponsored by the Scottish Development Department and more detail can be found in Lewis, J. (1989) The excavation of an 18th century salt-pan at St Monance, Fife. Proc Soc Antiq Scot, 119, 361-370

The pheasant chicks (see 4th July blog) decided to exercise their flying skills in the garden shed, so we decided it was time for them to live outside. Having put them in an outside run near the house they decided that freedom was the way for them and both left for the wild. We expected them to visit the hen food at least and maybe come back to roost, but no sign of them after about a week. We wish them well!

Meanwhile we've been taking some time to renovate and replenish the herb garden. On the right is the new view from the guest private bedroom. It makes a nice, sheltered area to sit, read and have a drink, immersed in a herbal aroma. We enjoy it as do some of our guests- mainly those that aren't in too much of a hurry.

In the corner of the herb garden lies the stone weight from an old cheese press. Cheese presses were used to squeeze the whey from the curd of the cheese. We found this one in the river at the end of the paddock (the North Queich, one of the two main rivers that fill Loch Leven). Whether it originally belonged to this farm or was washed down when the river was in spate we'll probably never know. It measures about 44 w x 49 l x 40 cm high and weighs around 200kg (440 lbs) - it took some effort to recover ! They are quite common in Scotland and there are good examples at the Ceres Folk Museum not far from here. http://www.fifefolkmuseum.org/index.html

The photo shows how they were set up with grooves in the stone either side acting as guides. This one is at Kindrogan Field Studies Centre near Blairgowrie in Perth.